Here's an alternative recipe for cheesecake that I ripped off of canadianjuicemonsters.com. I've been thinking of trying it out, but haven't yet.
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3-8oz pkgs. fat free cream cheese
3/4 c Splenda
1 tsp. vanilla
1 tsp. lemon extract
1/4 to 1/2 tsp grated lemon peel (yellow part only)
3 tbsp. lemon juice
3 scoops Natural Ultimate Whey Designer Protein (I used sugar free Natural Whey Protein, but whatever you prefer)
3/4 c. non fat sour cream
1/4 c graham cracker crumbs
~Mix first six ingred with electric mixer until well blended. Add sour cream & protein powder; mix until blended. Lightly spray bottom and sides of a 9-inch pie plate or spring mold pan with no-stick cooking spray. Sprinkle with crumbs.
~Pour cram cheese mixture into prepared pie pan.
~Bake at 300' for 45 - 50 min or until centre is almost set. Cool. Refrigerate 3 hours or overnight.
Makes 8 servings
Each serving contains:
19.5 g Protein
1.0 g Fat
7 g carbs
115 calories